Zo brought home some Andouille from a smoke house in New Orleans. It had been a while since I had some premium Andouille so I tossed together a dish where it could be the star. Enjoy!Ingredients:Casserole.5 lbs Premium Smoked Andouille (sliced).65 lbs Brussels sprouts (thinly sliced)1.74 lbs red potatoes (sliced, halved)1 Sweet Onion (chopped)4 cloves garlic (diced)Topping1/4 cup Parmesan Reggiano (freshly grated)Sauce1 tbsp 2 tsp balsamic3 tbsp olive oil2 tbsp creole mustard1 tbsp 2 tsp essence2 tbsp fresh rosemary (diced)kosher salt (to taste)fresh crack pepper (to taste)SauceMix all sauce ingredients together in a small bowl until even.CasserolePreheat oven to 425 degrees.Toss all ingredients and sauce in a large mixing bowl until even. Spread casserole into a 3 qt backing dish. Top with Parmesan evenly.Bake uncovered at 425 degrees for 50-55 minutes (or until potatoes are cooked through.)Serve hot and enjoy!